In France, squab is often pan-roasted, with a cream-colored crispy skin. In Chinese cuisine, the squab is usually fried, so it’s served up whole and bronzed like Peking duck.

"Overcooked squab is very rubbery and not great," Kostow said. "We always tend to cook squab a little on the rarer side." Daguin warned me that overcooked squab takes on a turkey-like liver-y taste.

A squab’s job is just to be born, to sit, and to accept food regurgitated from its parents’ beaks. After 28 days, the fledgling is ready for anything--especially, say, a bed of mixed greens ...

A squab’s job is just to be born, to sit, and to accept food regurgitated from its parents’ beaks. After 28 days, the fledgling is ready for anything--especially, say, a bed of mixed greens ...

Cook the squab parcels in the steamer for 10 minutes, then remove and leave to rest in a warm place for 10 minutes. Warm a small, nonstick saute pan with 1tbsp vegetable oil.

When browned, place each squab in its individual jar and cover with the lid. Take a long strip of dough (about an inch in diameter) and, starting with one end, create a seal by pressing the dough ...

Season the squab generously with salt and pepper and quickly sear its skin for a minute or so. When browned, place each squab in its individual jar and cover with the lid.

Season the squab breasts with salt and add to the marinade, turning to coat. Cover and refrigerate for 1 hour. Let the squab stand at room temperature for 30 minutes before grilling.

Transfer the squab to a carving board and let rest for about 5 minutes. Using a large knife, cut each squab in half, cutting through the breast bone. Transfer the squabs to plates.

Stuff the squab, and tie the legs with string. Rub the bird with melted butter, and season with salt and pepper. Roast in the pan along with the turkey at 400 degrees for 1 hour, basting occasionally.

Halve and core the eating apple and cut it into about 12 wedges. Peel and core the bramley and cut into thin slices. Add both apples to the lamb along with the prunes, thyme, bay leaves and stock ...